Gluten-Free Pumpkin Pecan Cookies Recipe

Pumpkin Cookies

I'm glad I baked cookies. Your intrepid gluten-free goddess, you see, is a tad under the weather. Well. In all honesty, maybe more than a tad. I blame the shopping cart I gripped and steered in Espanola searching for a butch new spatula-spoon that might actually survive gluten-free batter instead of snapping in half.

I've got a nasty bug.

My defenses may have been a little vulnerable from all the pre-election anxiety coursing through my hyper-vigilant little body. Stress equals not-so-good, so they tell me. But now I can exhale. The epic campaign is over. America chose hope and changed the paradigm of its racial roots forever. So, Sweetcakes.

Smile.

Have a cookie to celebrate.

Wheat-Free Pumpkin Pecan Cookie Recipe

The add-ins are up to you. If you like raisins- throw some in. If not? Add more pecans instead. Chocolate chips? Yes, please. Cranberries? Very adult. This mild tasting cookie can handle any flavor spike you toss in.

Ingredients:

Whisk together:

2/3 cup GF buckwheat flour

1/3 cup GF millet flour

1/2 cup sorghum flour

1/2 cup tapioca starch or potato starch

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1 teaspoon xanthan gum

1 teaspoon cinnamon

1 teaspoon Pumpkin Pie Spice

Beat the wet ingredients with the sugar:

1 cup canned pumpkin

1/2 cup Spectrum Organic Shortening (or organic coconut oil)

Ener-G Egg Replacer for 2 large eggs

2 teaspoons bourbon vanilla

1 cup organic light brown sugar

Add in the dry ingredients and beat till combined.

Add-ins:

1/2 cup chopped pecans

1/2 cup dark chocolate chips

1/2 cup raisins

For topping:

Whole pecans.

Instructions:

Mix in the add-ins. Your cookie dough will be soft and a little sticky.

Preheat the oven to 350ºF. Line a baking sheet with parchment or an Exopat.

Oil your hands and form the cookie dough into balls the size of golf balls. Place the balls onto the baking sheet, press and flatten- but not too thin- about half way. Press a pecan onto the top of each cookie. Bake for 15 to 18 minutes until firm.

Cool on a wire rack. Makes 24 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Karina's Notes:

These cookies freeze well- and are perfect for a make-ahead holiday cookie.

I wrapped mine individually in foil and bagged them for easy take-along treats.

Nut-free? Obviously, if nuts are a no-no, leave them out. And if you love the pumpkin and chocolate combo, double the chocolate chips.

Dried cranberries would be a tasty addition for the holidays. Leave out the raisins and chocolate chips, and sub with 3/4 cup dried cranberries.

Using agave instead of sugar will make the cookies a tad more cakey.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.